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Raspberry Prosecco punch recipe

Raspberry Prosecco Punch Recipe

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Make a cool and refreshing cocktail to satisfy a crowd with our recipe for raspberry Prosecco punch!
Course cocktails
Servings 6 servings
Calories 301
Author Cheryl Najafi


  • 12 oz lemonade concentrate
  • 2 cups water
  • 1 cup sugar
  • 2 cups raspberries frozen, divided
  • 3 cups Prosecco chilled
  • 1 cup cranberry juice
  • 6 sprigs fresh mint


  • Combine lemonade juice concentrate, water and sugar and 1 cup of the frozen raspberries in a large resealable container. Stir ingredients until well combined and sugar has dissolved completely. Seal container then place in freezer over night.
  • When you’re ready to make the punch, remove frozen concentrate mixture from the freezer then scrape the contents into a punch bowl, breaking up the large chunks with a wooden spoon. Add prosecco, cranberry juice and remaining cup of frozen raspberries, stirring well to combine.
  • Bruise the mint using a wooden spoon then place sprigs directly into punch bowl. Serve immediately.


Try a variation of this recipe by adding mixed berries rather than just raspberries!


Calories: 301kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 233mg | Fiber: 5g | Sugar: 50g